Print Options

Back to Chicken Fajita Pizza >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Fajita Pizza

 Chicken Fajita Pizza
Our family loves pizza, and this variation is one we enjoy often, the chicken is unexpected but delicious. On hectic days, I can make it in a snap using a prepared crust. Either way, it disappears in a hurry.
16 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 4 tablespoons canola oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 cups sliced onions
  • 2 cups sliced green peppers
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 cup salsa
  • 2 cups (8 ounces) shredded Monterey Jack or part-skim mozzarella cheese

Directions

  • In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons
  • oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes.
  • Cover and let rest about 15 minutes.
  • Divide dough in half; press each portion into a greased 12-in. pizza
  • pan. Prick dough several times with a fork. Bake at 425° for 6-8
  • minutes.
  • In a large skillet, saute chicken in remaining oil until no longer
  • pink. Add the onions, peppers, chili powder, garlic powder and

2 of 2

Chicken Fajita Pizza (continued)

Directions (continued)

  • remaining salt; cook until vegetables are tender.
  • Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes
  • or until crust is golden and cheese is melted. Yield: 2 pizzas (8
  • slices each).
Nutritional Facts: 1 slice equals 193 calories, 7 g fat (0 saturated fat), 23 mg cholesterol, 544 mg sodium, 20 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.